Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Blender Hollandaise Sauce as part of this recipe. It was so perfect for it. *Enjoy*. Ingredients:
6 eggs |
2 tablespoons water (may use milk or cream) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons butter |
8 -10 fresh asparagus spears (well-trimmed & cooked till crisp tender, may sub canned) |
2 egg yolks |
1 -2 tablespoon lemon juice |
1 dash cayenne pepper |
1/2 cup butter (melted) |
4 ounces baby shrimp |
2 teaspoons fresh parsley (chopped opt garnish & may sub dried parsley) |
Directions:
1. FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
2. Turn blender to high & very slowly add butter. Blend till thick (about 30 seconds). Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
3. FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
4. Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
5. When the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (Secure omelets w/a wooden cocktail pick as desired).
6. TO SERVE - Heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
7. NOTE - My only issue w/this recipe was the yield. These are lrg omelets & the recipe stated it served 2. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.
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